Naslov
Antioxidant activities of several Croatian honeys studied by electrons spin resonance

Autori
Pavić, Ana ; Kerhač, Valentina ; Maltar-Strmečki, Nadica ; Carić, Dejana ; Matašin, Željka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts ; The International Congress "Veterinary science and profession", Zagreb, October 3rd and 4th, 2011. / Maltar-Strmečki, Nadica ; Severin, Krešimir ; Slavica, Alen - Zagreb : Veterinarski fakultet Sveučilišta u Zagrebu, 2011, 60-60

ISBN
978-953-6062-81-2

Skup
The International Congress "Veterinary science and profession"

Mjesto i datum
Zagreb, Hrvatska, 03.10.2011. - 04.10.2011

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ESR; honey; antioxidans

Sažetak
Honey as a bee product has been consumed for its high nutritive value and its contribution in health. Since honey is a complex system containing a variety of organic compounds its antioxidant activity greatly depend on the floral source. In this study the antioxidant properties of four honey samples from different floral sources and various Croatian regions: acacia honey (Robinia pseudoacacia), amorfa honey (Amorpha fruticosa), chestnut honey (Castanea sativa) and meadow honey. The experiments were performed using freshly prepared honey solutions in distilled water (w = 5 %). DPPH (1, 1-diphenyl-2-picrylhydrazyl) has been used as a source of free radicals. The capacity of honey solutions to quench the semi-stable free radicals has been monitored by electron spin resonance (ESR) spectroscopy (Bruker BioSpin GmbH, Rheinstetten, Germany) working in the X-band. Reference experiments were performed with artificial honey. The results obtained in this study show that meadow honey has the highest capability to quench DPPH radicals. The spin trapping agent, 5, 5-dimethyl-1-pyrroline N-oxide (DMPO) has been used for investigation hydroxyl radical production. Hydroxyl radical formation was studied by ESR and spin trapping, and it was found in all honeys tested proving their antimicrobial activity. Furthermore, the correlation between the colour of honeys and their antioxidant properties has been found in this study. This correlation may be useful for consumers, when looking for products with the highest antioxidant activity.

Izvorni jezik
Engleski

Znanstvena područja
Fizika, Kemija, Veterinarska medicina

POVEZANOST RADA